Coconut and Lime Grilled Kale


My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
6 servings


  • 2 (13.5 ounce) cans coconut milk

  • 2 limes, juiced

  • 2 teaspoons smoked paprika

  • 1 teaspoon sea salt

  • 1 teaspoon cayenne pepper

  • ½ teaspoon red pepper flakes, or to taste

  • 2 bunches kale, leaves separated, stems discarded


  1. Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.

  2. Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.

  4. Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

Nutrition Facts (per serving)

337 Calories
29g Fat
22g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 337
% Daily Value *
Total Fat 29g 37%
Saturated Fat 24g 122%
Sodium 375mg 16%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 19%
Total Sugars 0g
Protein 8g
Vitamin C 188mg 940%
Calcium 234mg 18%
Iron 11mg 59%
Potassium 1002mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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